chana-masala-with-poriChana Masala also known as chole masala or channay. Chana Masala is a popular Punjabi dish in Pakistani and Indian cuisine.  The main ingredient in Chana Masala is chickpeas called chana or chole in Hindi And Urdu. It is finally dry and spicy with a sour citrus sauce.

Popularity Of Chana Masala In India:

Chana Masala is popular mainly in the Punjab region of Northern India and also notably in the regions of Gujrat and in Rajasthani areas.  It is commonly cooked dry with tangy spices.

Recipe Of Chana Masala:

Preparation time 30-40 minutes
Serves 5-6 people


White Chickpeas 250 grams
Tomato 2
Onion 1
Green Chili 3
Green Coriander as taste
Mustard Seeds 1 tsp
Black Caraway Seeds ½ tsp
Fenugreek Leaves 1 tbsp
Red Chili Powder 2 tsp
Salt ½ tsp
Oil ½ cup

Instruction For Cooking:

1. Heat ½ cup oil then add 1 chopped onion.

2. Cook until light brown.

3. After this add 2 finely chopped tomatoes, red chili powder, ½ tsp salt,  ½ tsp black caraway seeds,  1 tbsp fenugreek leaves along with 1 tsp mustard seeds.  Cook and sauté.

4. Also add 250 grams white chickpeas.  Mix well.

5. In the end add 3 chopped green chilies along with green coriander.

6. Cook and cover..

7. Ready to serve.

Pakistani Variation Of Chana Masala:

Aloo Chole is a Pakistani variation of Chana Masala made with potatoes as well as chickpeas in Lahore. A variation of the dish called “murgh choley” is popular. The dish consist of chickpeas and chicken and is part of the traditional breakfast of Lahore.

Uses Of Chana Masala:

Chana Masala is often eaten with a type of fried bread and is known as chole bhatore. It is commonly sold by street vendors but also can be found in restaurants.  Chana Masala is one of the main dish for breakfast.  Chana Masala is also served with plain nans and pori paratha.

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